Sourdough Bagels Recipe
littlespoonfarm.com · 2020 · 8
Against 150 bagel recipes
No yeast, unlike 82% of recipes.
How it compares
Against the typical batch: the median of 150 bagel recipes, per 100 g of flour.
- No yeast at all, where 82% of recipes use some (most of those 0.9 to 1.6% of the flour weight).
- Malt or sugar in the middle half of recipes: 7.3% of the flour weight against the typical recipe's 4%.
Ingredients (15)
- 1 tablespoon sourdough starter≈ 15 g
- 1/3 cup + 1 tablespoon all-purpose flour≈ 50 g
- 3 1/2 tablespoons water≈ 52 g
- 1/2 cup active sourdough starter≈ 120 g
- 1 cup + 1 tablespoon water≈ 252 g
- 2 tablespoons honey (or sugar)≈ 42 g
- 2 teaspoons fine sea salt≈ 12 g
- 4 cups + 2 tablespoons bread flour≈ 524 g
Toppings and extras
Listed, but not counted in the percentages below.
- 6 cups water≈ 1422 g
- 1 tablespoon granulated sugar≈ 13 g
- sesame seedsn/a
- Everything Bagel Seasoningn/a
- salt ( sprinkle on top, don't dip)n/a
- poppy seedsn/a
- shredded cheesen/a
flour 573 gbatter 1066 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 150 recipes. Shaded: the middle half. Tick: the median.
- Water53% · 31st percentile · median 59%
- Malt or sugar7.3% · 75th percentile · median 4%
- Salt2.1% · 70th percentile · median 1.9%
- Yeast0% · 9th percentile · median 1.1%
Oven
- Temperature
- 425°F / 220°C
- median 425°F
- Time
- 25 to 28 minutes
- median 20 minutes
Keep exploring
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Nearest by baker's percentages: water, malt or sugar, salt, yeast.
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